Description
A wonderful new AA Tanz arrival!
Gaia Farm, a family-owned 620 hectre estate, sits between 1,650 and 1,800 masl on volcanic loam soils along the rim of the Ngorongoro Crater — the largest unbroken caldera in the world, declared a UNESCO World Heritage site in 1979. Neel and Kavita Vohora, third-generation growers of Indian heritage, cultivate the Kent variety using a 100 % natural process, producing coffees with notes of green mango, plum, mint, caramel and pine.
Their post-harvest protocols are equally meticulous: cherries are hand-picked at peak ripeness, gently depulped and fermented under controlled temperatures for 36–48 hours, then dried on raised African beds for up to two weeks, rotating regularly to ensure even moisture release. This careful balance of fermentation and slow sun-drying enhances sweetness and clarity, while preserving vibrant acidity and layered fruit notes.
Tasting Notes: A silky smooth, full-bodied cup that opens with a bright burst of grapefruit like brightness over a rich base of toasted caramel and semi-sweet chocolate. A subtle pine-herbal note perfumes the aroma, while a gentle mandarin-like acidity adds liveliness without overpowering. As the cup cools, light hints of spice-clove and pink peppercorn emerge, intertwining with the cacao for a long, clean finish. Medium roasts showcase the juicy grapefruit and caramel sweetness; edging toward second crack deepens the chocolate character and highlights the comforting spice. Shares some close similarities to a nice Kenya coffee.
Roasting Notes: A very forgiving bean with moderate chaff and even color. Aim for a medium-dark roast (City+ to Full City) to balance caramel and cocoa while softening the citrus edge. Dropping just shy of second crack delivers the best harmony: silky body, bold chocolate, dark caramel, and herbal-tinged spice. Pushing slightly into second crack adds bittersweet cocoa and a wisp of smoke. Avoid roasting too light: it amplifies the grapefruit and leaves the body a bit thinner.
Alongside Kent, Gaia Farm dedicates select micro-lots to Bourbon variety, processed via a fully washed method. After pulping, beans undergo a 36 h fermentation, are thoroughly washed, then dried on African beds for 10–14 days. The result is a clean, silky cup with bright red-apple acidity, delicate jasmine florals, milk-chocolate sweetness and a honey-like finish.
With over 60 years of export experience from Arusha, the family blends tradition and sustainability: they diversify with macadamia and beekeeping, provide temporary housing for harvest labor, and allocate plots to smallholder farmers to fix nitrogen in the soil. Of the total 620 ha, 260 ha are planted in 50 micro-climate blocks, managed by a permanent team of 50 staff and up to 800 during the harvest season (June–December). Kavita, a licensed Q-grader responsible for drying, roasting and export, and Neel, an innovative farmer.
Gaia Farm holds Rainforest Alliance certification and employs over 50 permanent staff and up to 1,500 seasonal workers (June–December). Additionally, they diversify with macadamia and beekeeping, provide temporary housing for harvest labor, and allocate plots to smallholder farmers to enhance soil nitrogen fixation.
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